A skinny strawberry balsamic ice cream without an ice cream maker and completely guilt free. You’ll never know it’s lighter.
But let me introduce you to the skinner side of sweet indulgence. I know what you are thinking; is that even possible? I am here to tell you it IS and it is in the form of pure strawberry nirvana.
I really can’t tell you how excited I am to share this recipe with you…..It is absolutely one of the top ten best skinny recipes I have ever tried! This healthy strawberry balsamic ice cream is swoon worthy. Not only is this ice cream made without an ice cream maker, it is also made with just 6 ingredients. And it even has a little bit of protein from the greek yogurt. Winning!
Is the whole strawberry balsamic combo throwing you off? Typically I would think putting vinegar in my ice cream would be a little strange…but a couple weeks ago my husband and I went to one of those trendy new shops that make their ice cream out of liquid nitrogen. All the flavors were really unique and the one that caught my eye was a strawberry balsamic ice cream (it was the most normal flavor on the menu). Turns out that strawberry and balsamic are a match made in heaven. I just had to make my own at home. Apparently Italian’s have been pairing these two items together for a long time…why its taken so long to cross my lips, I’ll never know.
The result was too perfect for words. I started with fresh strawberries and froze them. I don’t know why but I think freshly frozen strawberries taste way better then the frozen bagged kind at the store. I used a couple tablespoons of Truvia but you could substitute sugar. Blend that up with a little bit of freshly squeezed orange juice and vanilla extract. Add in some fat free reddi-wip and strawberry greek yogurt. Freeze for a couple hours and voila you have yourself skinny strawberry ice cream. If you want to add in the balsamic (which I highly recommend) then you just take a cup of good quality balsamic vinegar and reduce it down. 15 minutes later you will have a sticky, sweet syrup that balances out the tartness of the strawberries.
You are gonna love this. Baby Stella sure did. 😉
- Strawberry Balsamic Ice Cream:
- 4 ½ Cups Frozen Strawberries
- 2 Tablespoons of Truvia or (1/3 Cup Sugar)
- 1 Cup Greek Strawberry Yogurt
- 1 Teaspoon Orange Zest
- 1 Tablespoon Orange Juice, fresh squeezed
- 1 Teaspoon Vanilla Extract
- 2 Cups Fat Free Reddi-Wip
- 1 Cup Good Quality Balsamic Vinegar
- In a food processor or blender, blend strawberries and truvia. If you have any trouble blending the strawberries, add ¼ cup of water. The mixture should resemble a thick paste. Small strawberry chunks are okay! Add greek yogurt, orange zest, orange juice, vanilla extract, and Reddi-Wip. Combine until well mixed, about 10 seconds. Transfer to a freezer safe dish, an 8x8 dish or similar. Meanwhile, in a small saucepan bring the balsamic vinegar to a boil and reduce to a simmer. Simmer for 15 minutes or until the vinegar has reduced down to a thick syrup. Cool completely. Swirl into the strawberry ice cream. Freeze for 4 hours, stirring occasionally. Store in an airtight container in the freezer for 3 months.
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